Article Per Year (5 Year)
p-Index From 2021 - 2026
2.177
P-Index
This Author published in this journals
All Journal Journal of Information System AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) INTEK: Informatika dan Teknologi Informasi EVOLUSI : Jurnal Sains dan Manajemen Infotekmesin Journal of Innovation Information Technology and Application (JINITA) Madani : Indonesian Journal of Civil Society Journal Of Academia In English Educations (JADEs) Jurnal Minfo Polgan (JMP) Duta.com : Jurnal Ilmiah Teknologi Informasi dan Komunikasi JURNAL AGROINDUSTRI HALAL
Annas Setiawan Prabowo
Politeknik Negeri Cilacap
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Mechanical Engineering Social Sciences Other

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : JURNAL AGROINDUSTRI HALAL

 1 
Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap khoeruddin wittriansyah; Ari Kristiningsih; Annas Setiawan Prabowo
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (987.822 KB) | DOI: 10.30997/jah.v7i1.3384

Abstract

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).
Co-Authors Abdul Rohman Supriyono Achmad Kategan Agus Susanto Akshal Dzikril Majid Annisa Romadloni Ari Kristiningsih Betti Widianingsih Cahya Vikasari, Cahya Devi Rahmawati Devi Taufiq Nurrohman Dodi Satriawan Dodi Satriawan, Dodi Dwi Novia Prasetyanti Hazrina, Fadhillah Hera Susanti Isa Bahroni, Isa Listyaningrum, Rostika Lutfi Syafirullah Maulindar, Joni Muhammad Nur Faiz Nur Wachid Adi Prasetya Nur Wahyu Rahadi Nurrohman, Devi Taufiq Prasetyanti, Dwi Novia Prih Diantono Abda`u Ratih Hafsarah Maharrani Riyadi Purwanto Riyadi Purwanto Rostika Listyaningrum Santi Purwaningrum Supriyono, Abdul Rohman Vicky Prasetia Widianingsih, Betti Wittriansyah, Khoeruddin